I don't always have time to spend hours in the kitchen so having some puff pastry sheets in the freezer for when I am in a hurry is always handy. Today I had some local strawberries that needed using up but I didn't fancy making a cake so decided on turnovers, then when I was putting them together spotted a jar of Nutella and it just had to be done! It's just a shame they are not gluten free and I can't try them but the kids and husband had seconds!

There are a few ways to make turnovers, many like to but the strawberries in the pastry before baking but these were lovely fresh strawberries so there was no way I was going to ruin them by cooking them, if they were starting to go a little over however they would be perfect for baking.

RECIPE:1 puff pastry sheet1 punnet of strawberriesNutellaSugarOptionalJamHonemade Whipped cream (Highly recommended! I was all out of double/heavy cream when I made these)

1. Defrost/prepare/make puff pastry as directed. 2. Preheat oven to 200oC.3. Cut the pastry into triangles of your choosing (I made both small for the kids and large for adults)4. Place on a baking sheet, sprinkle with sugar and bake for around 15 minutes or until light-golden brown.5. Chop up the strawberries and mix with some jam for extra sweetness if using.6. Once the puff pastry is cool cut in half but not all the way through, leave the longest side intact, this keeps the turnovers together and makes them look nicer.7. Heat a little Nutella (as much as you want to use) to make it easier to spread.8. Fill the turnovers with the nutella, strawberries and homemade whipped cream if using.9. Best served straight away but can be refrigerated for a couple of days.

no I haven't, the only stews and casseroles we do is chicken/pork/beef with carrots, onions, swede, potatoes and a package sauce mixed with water or stock slow cooked for 6 hours, my kids and I do not like spices.

a friend of my husband almost burned his parents house down the other day, he put kitchen foil in the microwave, the kitchen filled with smoke, he got the foil wrapped jacket potato out the microwave, through it across the garden and it turned into a ball of fire!

I keep meaning to ask if you've tried Rye or Spelt flour in your baking? They've got gluten in, but apparantly it's different to 'normal' gluten and is more easily digested, meaning that some people with a gluten intolerance can eat it. Although it's not suitable if you have a gluten allergy (I'm not sure if you're allergic or intolerant) and I don't know to what extent it's a 'better version' of gluten. I thought of you when I read that, though.

I am intolerant not allergic and no I have not tried it, the GF flour I use is great, I have had no reason to change (I am no good at change anyway, it freaks me out!) Don't think I would ever like to try something that is only maybe ok for intolerance, sounds a bit dodgy to me lol.